When I was in San Francisco promoting Egg, my friend Stephanie Stiavetti, who writes The Culinary Life (see current post, 5/23, on making your own ricotta from an interesting new book, One-Hour Cheese), took me for a fab meal at State Bird Provisions. We walked through the lovely Pacific Heights after, and I kept on walking to my hotel through the Tenderloin. I have never been accosted by so many beggars. (What are they thinking?) I wrote the introduction to the book she mentions below with gladness; I’d never thought to elevate the American classic by using great American cheeses. The below recipe takes Mac and Cheese to a new level (and for those in my neck of the woods, Ohio, feel free to substitute Mackenzie Creamery goat cheese instead of the Bucherondin).—M.R. by Stephanie Read On »
Posts Tagged: chocolate
Another tempting pastry for the books, the chocolate, berry, and cream cheese danish, via White One Rice Couple.
Chef Alain Ducasse has ventured into the world of chocolate making, via The Independent UK.
TCHO is changing how chocolate is being made and how it tastes, via Civil Eats.
Make something a bit different a no bake s’mores pie, via Brown Eyed Baker.